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Season the roast with salt, pepper, paprika, garlic powder, onion powder, oregano, cayenne, and brown sugar.
Add 1 tbsp olive oil and sear the roast on all sides.
Remove the roast and add diced yellow onion and minced garlic to the pan.
Add tomato paste and dry red wine.
Add the roast back into the pan.
Add beef broth, bay leaves, and fresh thyme.
Bake at 300 for 2 hours covered.
After 2 hours, remove the bay leaves and thyme.
Add chopped carrots, chopped celery stalks, baby potatoes, and whole cloves of garlic.
Cover and bake at 300 for 1 hour.
Remove the potatoes and garlic.
Combine the potatoes and garlic with butter, whipped cream cheese, Dijon mustard, grated Parmesan, milk, and salt and pepper to taste.
Shred the meat.
Add cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) to the shredded meat.